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Relevant bibliographies by topics / High amylose flour

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Journal articles

Academic literature on the topic 'High amylose flour'

Author: Grafiati

Published: 21 February 2023

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Journal articles on the topic "High amylose flour"

1

Nagai, Takeshi, Norihisa Kai, Yasuhiro Tanoue, and Nobutaka Suzuki. "Characteristics of Rice Flour Breads Using Yeast Isolated from Pear Red Bartlett Fruits." Journal of Agricultural Science 10, no. 3 (2018): 16. http://dx.doi.org/10.5539/jas.v10n3p16.

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To develop high qualities of rice flour breads, we tried to prepare breads using rice flours from major five non-glutinous rice cultivars on market shares of Japan and wild-type Saccharomyces cerevisiae strain YTPR1 isolated from pear Red Bartlett fruits. Apparent amylose contents of rice flours were measured about 12.1-19.9%. Damaged starch contents of these flours were about 22% regardless to the kinds of rice cultivars. Gluten was added about 20 wt.% based on rice flour, and breads were made in the same way. Any bread has caused caving. Next, the amount of water added in dough was regulated

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2

Grace, Ng C. F., and Christiani Jeyakumar Henry. "The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia." Foods 9, no. 2 (2020): 182. http://dx.doi.org/10.3390/foods9020182.

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Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kith

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3

Vuong, K. M., N. B. Tram, L. N. Tuyen, L. T. T. Vy, N. V. Tai, and N. M. Thuy. "Replacing a part of wheat flour with starchy food containing high levels of resistant starch in noodles processing." Food Research 6, no. 3 (2022): 396–402. http://dx.doi.org/10.26656/fr.2017.6(3).1020.

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Resistant starch has been shown to be associated with many health benefits. The study was conducted to analyze amylose and resistant starch content in selected starchy materials (black beans, red beans, green Xiem bananas, and potatoes) and investigate the influence of their flour/starch mixing ratio on the quality of noodles. The microstructure of noodles was analyzed by scanning electron microscopy. The results showed that potato starch had the highest resistant starch content (56.70%), followed by green Xiem banana flour (41.55%), black bean flour (16.51%), and red bean flour (15.55%). The

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4

Ponjanta, Jirapa, Ni-orn Chomsri, and Sawit Meechoui. "Correlation of pasting behaviors with total phenolic compounds and starch digestibility of indigenous pigmented rice grown in upper Northern Thailand." Functional Foods in Health and Disease 6, no. 3 (2016): 133. http://dx.doi.org/10.31989/ffhd.v6i3.231.

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Background: Thailand has one of the most important rice genetic resources with white, light brown, brown, red, and purple rice bran colors. The latter believed to have potential for health benefits due to their phenolic content. Recently researchers have indicated that starch digestive enzymes, including salivary and pancreatic α-amylases and α-glucosidases, can be inhibited by phenolic compounds. Although pasting properties of rice flour are key determinants of quality significantly impacting the final product texture, there is no in-depth study on their correlation with phenolic compound and

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5

Cimini, Alessio, Alessandro Poliziani, Gabriele Antonelli, Francesco Sestili, Domenico Lafiandra, and Mauro Moresi. "Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures." Foods 11, no. 16 (2022): 2510. http://dx.doi.org/10.3390/foods11162510.

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This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such samples remained practically constant, fresh pasta samples including 50 to 100% of high-amylose wheat flour were classifiable as foods with a low in vitro glycemic index of about 43%. However, only fresh pasta made of 100% high-amylose wheat flour exhibited a resistant starch-to-total starch ratio g

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6

Ang, Kim, Carla Bourgy, Haelee Fenton, et al. "Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults." Nutrients 12, no. 8 (2020): 2171. http://dx.doi.org/10.3390/nu12082171.

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Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating the total area under the blood glucose concentration curve. Twelve healthy young adults were recruited to a repeated measure randomised, single-blinded crossover trial to compare the effect of consuming noodles (180 g) containing 15%, 20% and 45% amylose on postprandial glycaemia. Fasting bloo

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7

Nur Buwono, Muhammad, Bambang Sigit Amanto, and Esti Widowati. "Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana)." Indonesian Food and Nutrition Progress 15, no. 1 (2018): 30. http://dx.doi.org/10.22146/ifnp.33729.

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Amylose content related to the glycemic index, the higher the content of amylose the lower the glycemic index thus good for diets. Starch modification through fermentation using lactic acid bacteria can be used to increase amylose. In this experiment, modification of Square banana (Musa balbisiana) flour was conducted using Lactobacillus fermentum at certain concentration and fermentation time. This study used a Completely Randomized Factorial Designs (CRFD) with variation of fermentation time (24 hours, 48 hours, 72 hours) and concentration of bacteria starter (0.125%; 0.250%; 0.375% v/v) as

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8

Mccleary, Barry V., Trevor S. Gibson, David C. Mugford та ін. "Measurement of Total Starch in Cereal Products by Amyloglucosidase-α-Amylase Method: Collaborative Study". Journal of AOAC INTERNATIONAL 80, № 3 (1997): 571–79. http://dx.doi.org/10.1093/jaoac/80.3.571.

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Abstract American Association of Cereal Chem- ists/AOAC collaborative study was conducted to evaluate the accuracy and reliability of an enzyme assay kit procedure for measurement of total starch in a range of cereal grains and products. The flour sample is incubated at 95°C with thermostable α-amylase to catalyze the hydrolysis of starch to maltodextrins, the pH of the slurry is adjusted, and the slurry is treated with a highly purified amyloglucosidase to quantitatively hydrolyze the dextrins to glucose. Glucose is measured with glucose oxidase-peroxidase reagent. Thirty-two collaborators we

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9

Ashida, Kanae, Kaori Koya, and Takayuki Umemoto. "Texture of Gel Made from High-amylose Rice Flour." Nippon Shokuhin Kagaku Kogaku Kaishi 66, no. 8 (2019): 290–98. http://dx.doi.org/10.3136/nskkk.66.290.

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10

Zhao, Yitong, Xianggui Dai, Enerand Mackon, Yafei Ma, and Piqing Liu. "Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour." Agronomy 12, no. 6 (2022): 1431. http://dx.doi.org/10.3390/agronomy12061431.

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High-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate its taste attributes with its gelatinization and retrogradation properties. This study investigated the changes in gelatinization and retrogradation properties of low- and high-amylose reconstituted rice flour (RRF) added with different fractions of proteins extracted from high-protein rice. The addition of protein decreased the RVA (rapid viscosity analyzer) viscosity parameters of the RRF but increased the peak time. The high amylose fractions in the RRF mainly increased the

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